Greek Salad Kalamata Feta (Printable Version)

Mediterranean mix of ripe tomatoes, cucumbers, Kalamata olives, and feta with zesty olive oil dressing.

# What You Need:

→ Vegetables

01 - 4 medium ripe tomatoes, cut into wedges
02 - 1 large cucumber, peeled and sliced
03 - 1 small red onion, thinly sliced
04 - 1 green bell pepper, seeded and sliced into rings

→ Cheese & Olives

05 - 5 oz feta cheese, cut into cubes or crumbled
06 - 3.5 oz Kalamata olives, pitted

→ Dressing

07 - 4 tbsp extra-virgin olive oil
08 - 1 tbsp red wine vinegar
09 - 1 tsp dried oregano
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - Fresh oregano leaves or parsley

# How to Make It:

01 - In a large salad bowl, combine the tomatoes, cucumber, red onion, and green bell pepper.
02 - Top the vegetables with Kalamata olives and feta cheese.
03 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
04 - Pour the dressing over the salad and gently toss to combine, taking care not to break up the feta.
05 - Garnish with fresh oregano or parsley if desired and serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means dinner can happen even on hectic days.
  • The salty, creamy feta against bright acidic tomatoes creates a flavor balance that tastes like a small vacation.
  • Each ingredient stays distinct and recognizable, so you're tasting the quality of what you've bought, not hiding it under heavy sauces.
02 -
  • Tomato quality matters more than any technique—a mediocre tomato will make a mediocre salad, and no amount of good olive oil can fix that.
  • Add the dressing just before eating, not hours ahead, or the vegetables will weep and the salad becomes soggy and sad.
  • The feta should be kept separate until the very end, dressed lightly only with oil so it stays creamy and doesn't turn grainy from the vinegar.
03 -
  • Chill your bowl and vegetables beforehand if it's hot outside—cold salad tastes brighter and fresher.
  • Use a vegetable peeler to strip ribbons from the cucumber instead of slicing it for a different texture that catches the dressing beautifully.

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